| 06,07 Hand Hygiene |
in |
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0 |
| 06,07 6 Hands Clean and Properly washed |
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0 |
| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
out |
Observed employee in the food prep kitchen preparing food items, then left the food prep area and returned to prepare food items without washing hands or changing gloves. |
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Priority (P) |
0 |
| 13 Food separated and protected |
in |
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0 |
| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
out |
Observed a container of loosely wrapped raw marinated beef in the food prep upright cooler stored above fresh fruits and vegetables and packages of tortillas at the time of inspection. |
The container of meat was relocated to be stored below the "ready to eat" items at the time of inspection. |
Priority (P) |
0 |
| 16,17,18 cooking, reheating, cooling |
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0 |
| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
out |
Observed two containers of cooked beef sitting on a shelf in ambient temperature. The two pans temped at 72 degrees and 92 degrees. Food items were cooked at 10 AM on 6-6-24 and were checked using a TDA verified probe thermometer. |
Items were discarded at the time of inspection. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
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0 |
| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Store made chicharrónes observed held in display for retail sale without temperature control at time of inspection, internal temperature of product checked 65 degrees F with TDA probe food thermometer. Product must be maintained at or below 41 degrees F or at or above 135 degrees F. |
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Priority (P) |
1 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
out |
Observed sliced ham and cooked beef with no date marking at the time of inspection. |
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Priority (P) |
2 |
| 23 Consumer Advisory for raw or undercooked foods |
in |
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0 |
| 23 0080-04-09-.03(6)(c) Consumer Advisory must be posted when Raw, Undercooked, or Not Otherwise Processed animal foods are offered for consumption. |
out |
Establishment offers eggs and beef undercooked upon request, there is no Consumer Advisory provided at time of inspection. |
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Priority Foundation (PF) |
1 |
| 32 Approved thawing methods |
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0 |
| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
out |
Observed two packages of frozen chicken thawing in a tub at room temperature at the time of inspection.
Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water
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Chicken was relocated to a refrigerated unit for continued thawing. |
Core (C) |
0 |
| 33 Thermometers provided and accurate |
in |
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0 |
| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
out |
Noted that there was no thermometer observed in the walk-in cooler at the time of inspection. |
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Priority Foundation (PF) |
0 |
| 46 Non-food contact surfaces clean |
in |
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0 |
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
not observed |
Observed dried food debris from prior use on the upper section of the slicer housing at the time of inspection. |
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Core (C) |
0 |